Rio ranch spicy chicken wings

Yield: 20 Servings

Measure Ingredient
\N \N Seasoned Flour:
1 cup Flour
½ cup Sugar
1 tablespoon Coarse salt
1 teaspoon Black pepper
2 teaspoons Ground cinnamon
2 tablespoons Paprika
2 tablespoons Chili powder
1 teaspoon Garlic powder
1 teaspoon Ground ginger
\N \N Spicy Butter:
½ pounds Butter -- melted
3 teaspoons Tabasco sauce
¼ cup Chili sa
1 teaspoon Maple syrup
1 tablespoon Lime juice
1 teaspoon Coarse salt
1 teaspoon Black pepper
\N \N Bleu Cheese Ranch Dressing:
½ cup Mayonnaise
½ cup Heavy cream
½ cup Buttermilk
½ cup Bleu cheese -- grated
1 teaspoon Tabasco sauce
1 teaspoon Garlic -- minced
2 \N Green onions -- chopped
2 teaspoons Lime juice
2 teaspoons Brown sugar
4 pounds Chicken wings

For the flour: combine all ingredients and mix well. For the spicy butter: combine all ingredients and whisk well to combine. Keep in a warm place. For the bleu cheese ranch dressing: combine all of the ingredients and mix. Remove wing tips from chicken wings and discard, then cut in 2 at the joint.

In a deep pot, heat approximately 2 - 3" of peanut oil to 350F. In small batches, dust the chicken wings with the seasoned flour. Fry the seasoned wings in small batches for about 10 mins or until the wings are cooked thoroughly. Transfer the wings to a mixing bowl. Add about 2 tablespoons of the spicy butter per 10 pieces of chicken and lightly toss. Serve immediately.

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